IMPRESS MUM WITH THESE ZESTY MINI-CAKES THIS MOTHER'S DAY
Serve up these zesty blackberry and lemon mini-cakes this Mother's Day, and watch as the vibrant flavours dance on your taste buds, creating a symphony of delight.
Blackberry and Lemon Mini Cakes
Makes: 2 mini cakes
Ingredients:
CAKES
1/2 cup (125ml) light olive oil
65g butter, softened
3/4 cup (170g) caster sugar
3 large eggs
2 1/4 cups (275g) plain flour
1 tsp baking powder
1/2 tsp bicarb soda
1/4 tsp salt
1 cup milk
3 tbsp (60ml) lemon juice
Zest of one lemon
1 tsp vanilla bean paste
BLACKBERRY FILLING
500g fresh or frozen blackberries
2 tbsp water
2 tbsp corn flour
1/2 cup caster sugar
1 tsp lemon juice
1/2 tsp vanilla bean paste
BLACKBERRY BUTTERCREAM
1/2 cup blackberry filling
250g unsalted butter, softened
3 cups icing sugar, sifted
Fresh blackberries, to serve
Method:
CAKES
Preheat the oven to 160°C, grease, and line 4 x 10cm Wiltshire Rose Gold Mini Springform Pan with baking paper.
Combine the flour, baking powder, bicarb soda and salt in a bowl, whisk until well combined, and set aside. In another bowl, combine the milk, lemon juice, lemon zest and vanilla bean paste and mix until well combined, then set aside.
Combine butter and oil in the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and hand beaters) and beat for 2 minutes on high speed.
Add the caster sugar and beat until pale and fluffy (another 5-6 minutes). Add eggs one at a time, beating between each addition.
Add half the flour mixture and mix on the lowest speed until just combined. Then add the wet ingredients and mix again until just combined. Finally, add the remaining flour mixture and mix until just combined, ensuring you don’t overmix the batter.
Divide evenly between the four tins and bake for 20-25 minutes until an inserted skewer comes out clean. Remove from the oven and set aside to cool in the pan for 10 minutes before removing it from the pan to cool completely on a cooling rack.
BLACKBERRY FILLING
In a medium saucepan combine frozen blackberries, caster sugar, lemon juice and vanilla bean paste.
In a small bowl, combine the corn flour and water together in a small bowl and mix with a spoon until well combined, then add to the saucepan with the blackberries and place on medium heat. While the mixture is heating, use a spoon to break up and mash the blackberries.
Bring the filling to a boil and simmer for 5 minutes until the mixture is thick. Set aside to cool at room temperature for 10 minutes then transfer to the fridge and chill completely (about 3-4 hours as the mixture will thicken as it cools)
BLACKBERRY BUTTERCREAM
Place butter in the bowl of a stand mixer and beat on medium-high for 6-8 minutes until pale and fluffy. Add blackberry filling and mix until combined.
Turn mixer off and add icing sugar. With the mixer on low, mix until the icing sugar has incorporated, then increase speed to high and mix for 2-3 minutes. Transfer to a piping bag fitted with a large round nozzle
ASSEMBLY
To assemble the two cakes, cut all four of the 10cm cakes in half so you have 8 rounds (each cake will use 4 rounds).
Place two rounds down on serving plates and top each with a thin layer of blackberry buttercream.
Pipe a circle of buttercream around the edge to hold in the filling and fill the middle with blackberry filling.
Top each with another round of cake and Repeat with the buttercream and filling on top. Then top with a third round, repeating again and finish with the final layer of cake.
Pipe the remaining buttercream around the top of the cakes and top them with fresh blackberries.
When ready to serve, dust with icing sugar.
Recipe developed by Amanda Dettrick in partnership with Wiltshire
